Monday, December 9, 2013

Pumpkin Oatmeal Breakfast Cookies


Pumpkin Oatmeal Breakfast Cookies

  • 3 cups quick cooking oats (I use gluten free oats)
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 2 tablespoons butter
  • 2 eggs
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon
  • 3/4 cup canned pumpkin
  • 3/4 cup chocolate chips
In a large bowl mix all ingredients together. (If using chocolate chips add those last) Drop by the spoonful onto greased cookie sheet.
Bake at 350 for 9-10 minutes.
Let cool for a few minutes on cookie sheet than remove from pan to cooling rack.
Serve these warm or make ahead and freeze until ready to use. These also last in the fridge for a few days. Makes about 2 1/2 dozen cookies

Total cost: $2.42, $.08 per cookie

Nutrition Info
1 cookie with chocolate chips, CALORIES 85, FAT 3.25g, SODIUM 28, CARBS 13.29g, FIBER 1.14, PROTIEN .72g, Weight Watch points plus 2 

1 cookie without chocolate chips, CALORIES 57.3, FAT 1.65g, SODIUM 28, CARBS 9.69g, FIBER .87, PROTIEN .72g, Weight Watch points plus 1

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